Furniture And Settings For Meals From The Gauls To The Eighteenth Century

Throughout history, the way people dine has undergone significant changes. From ancient civilizations to the eighteenth century, furniture and settings for meals have evolved, reflecting cultural and societal changes. In this article, we will explore the fascinating journey of dining furniture and settings from the Gauls to the eighteenth century.

1. The Gauls: Simple Yet Practical

The Gauls, an ancient Celtic people, had a unique approach to dining. Their furniture consisted of low wooden tables and benches. These simple yet practical pieces were easy to move around and allowed for communal dining. The Gauls valued togetherness during meals, and their furniture reflected this cultural aspect.

For settings, the Gauls adorned their tables with earthenware plates and bowls. They used woven mats as placemats and relied on wooden utensils for eating. These rustic settings created a warm and cozy atmosphere during meals.

The Well-Set Table in France: Furniture and Settings for Meals From the Gauls to the Eighteenth Century

by Andrew M. Civitello (Kindle Edition)

5 out of 5

Language	:	English
File size	:	682 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	104 pages
Lending	:	Enabled

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2. The Romans: Opulence and Grandeur

The Romans, known for their opulent lifestyle, took dining to a whole new level. Their dining rooms, known as tricliniums, were lavishly decorated with elaborate frescoes, mosaics, and luxurious furniture. The tricliniums featured three semi-circular couches called klinai, where guests reclined while dining.

The Roman dining settings were extravagant. Fine porcelain plates, silver cutlery, and crystal glasses adorned the tables. The Romans also made use of table runners, napkins, and decorative centerpieces to enhance the visual appeal of their meals. Food was seen as a symbol of wealth and status, and the dining settings reflected this perception.

3. The Middle Ages: Feasting and Banquets

In the Middle Ages, mealtimes were grand occasions filled with feasting and banquets. The dining furniture evolved to accommodate the large number of guests. Long wooden tables were introduced, along with benches and stools for seating.

Dining settings during this period were characterized by the use of ornate tablecloths, embroidered napkins, and elaborate silverware. Each meal was divided into courses, and the tableware was carefully selected for each course. The display of wealth and power was evident through the elaborate dining settings.

4. The Renaissance: Elegance and Refinement

The Renaissance brought about an era of elegance and refinement in dining. The furniture became more intricately designed, with ornate carvings and luxurious materials. Tables with folding leaves were introduced, allowing for flexibility in seating arrangements.

During the Renaissance, dining settings were a feast for the eyes. Elaborate tablecloths, fine china, and gold-plated cutlery adorned the tables. Decorative sculptures and floral arrangements served as centerpieces, adding to the overall ambience. The Renaissance dining experience was one of artistry and beauty.

5. The Eighteenth Century: Rococo and Enlightenment

In the eighteenth century, dining underwent a transformation influenced by the Rococo style and the Enlightenment principles. Furniture became lighter and more delicate. Round and oval tables became popular, replacing the rectangular ones.

Dining settings in the eighteenth century emphasized simplicity and symmetry. White porcelain plates and delicate glassware took center stage. Tableware was neatly arranged, and etiquette guides determined the placement of each item. The dining experience became an opportunity for intellectual discussions and refined conversation.

From the Gauls to the eighteenth century, furniture and settings for meals have evolved alongside changes in society and cultural values. Simple wooden tables and benches gave way to lavish tricliniums, and opulence was replaced with elegance and refinement. The dining experience transformed from communal gatherings to sophisticated intellectual discussions. Through each era, dining furniture and settings have provided a glimpse into the history and lifestyle of the times.

The Well-Set Table in France: Furniture and Settings for Meals From the Gauls to the Eighteenth Century

by Andrew M. Civitello (Kindle Edition)

5 out of 5

Language	:	English
File size	:	682 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	104 pages
Lending	:	Enabled

FREE

The Gauls sat on hay (or maybe dog skins) to eat; the Romans lay on couches; the Franks preferred benches and stools. For a long time, lighting came from candles and torches. Dishes could be made of metal, marble, glass, porcelain, earthenware, and other materials. Silver and gold were used not only for platters but sometimes even for tables.
The eighteenth century writer Le Grand d'Aussy takes a sweeping look at the furniture and furnishings used for meals over hundreds of years in France. In the process, he highlights some key developments in French industry: the of faience, the development of what became the famous porcelain of Sèvres. He ends his account with a glittering inventory of one medieval king's collection of objects in silver and gold.
This new translation makes yet another portion of Le Grand's monumental work on food history available to English-speakers and provides ample insight for food historians, lovers of fine antiques and students of industry alike.